Amazing chorizo, pepper Jack cheese, and cilantro muffins! Perfect for a quick breakfast, or freeze and keep them for later! Top with hot sauce, such as Valentina®, Mexican sour cream, extra cheese, and cilantro.

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
6
Yield:
6 muffins
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Spray a 6-cup muffin tin with baking spray with flour (such as Pam®).

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  • Heat a skillet over medium heat. Add chorizo and onion; pan fry about 10 minutes.

  • Beat eggs in a bowl with a splash of water. Add shredded pepper Jack cheese and cilantro to egg mixture.

  • Pour egg mixture into prepared muffin tin, filling each cup half-full. Spoon chorizo mixture evenly into cups.

  • Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 30 minutes.

Nutrition Facts

287 calories; protein 17.8g; carbohydrates 1.5g; fat 23g; cholesterol 231.1mg; sodium 604.5mg. Full Nutrition
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